Piquillo Pepper Salad with Sardines and Basil

Name: Piquillo Pepper Salad with Sardines and Basil
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps capers; 1 small bunch fresh basil leaves, hand-shredded; 1 orange, juiced; 177 milliliters olive oil, plus extra for drizzling; 59 milliliters chopped fresh oregano; 737 grams piquillo peppers, drained and chopped; 118 milliliters red wine vinegar; 8 servings Salt and freshly ground black pepper; 907 grams whole sardines, heads, tails and fins removed

If you have about 1 hour and 15 minutes to spend in the kitchen, Piquillo Pepper Salad with Sardines and Basil might be an amazing gluten free, dairy free, paleolithic, and primal recipe to try. One serving contains 317 calories, 28g of protein, and 17g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a reasonably priced main course. If you have sardines, basil leaves, oregano, and a few other ingredients on hand, you can make it.

Instructions

With a paring knife, cut the sardine in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh side down, in a shallow dish.

Ingredients you will need

Sardines

Equipment you will use

Knife

Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes.

Ingredients you will need

Salt And Pepper

Orange Juice

Sardines

Oregano

Vinegar

Cooking Oil

Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers.

Ingredients you will need

Piquillo Pepper

Marinade

Sardines

Capers

Drizzle with olive oil and sprinkle with basil.

Ingredients you will need

Olive Oil

Basil

Serve with plenty of grilled flat bread.

Ingredients you will need

Flatbread

Equipment

Knife

Ingredients

Servings:

2Tbsps

capers 1small bunch

fresh basil leaves, hand-shredded 1

orange, juiced 177milliliters

olive oil, plus extra for drizzling 59milliliters

chopped fresh oregano 737grams

piquillo peppers, drained and chopped 118milliliters

red wine vinegar 8servings

Salt and freshly ground black pepper 907grams

whole sardines, heads, tails and fins removed

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Hahn Monterey Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Hahn Monterey Chardonnay

This rounded and supple Chardonnay delights with aromas of pineapple, mango, pear, and vanilla that gracefully give way to flavors of green banana, baked apples, and toffee. Its ample mouthfeel reveals a delicate acidity beautifully balanced with a lingering note of sweet butter on the creamy finish.